Introduction
A fruit cake that actually turns out perfect every time — that’s the dream! This recipe delivers a moist, dense yet tender cake packed with plump dried fruits, warm spices, and deep caramel flavor. It’s a time-tested classic known for its rich aroma, long shelf life, and festive appeal. Whether you make it weeks ahead for Christmas or enjoy it fresh, it’s guaranteed to impress.
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Ingredients Quantity
For one 9-inch (23 cm) cake:
Dried Fruit Mix
- 1½ cups (225 g) raisins
- 1 cup (150 g) sultanas or golden raisins
- ½ cup (75 g) dried cranberries or cherries
- ½ cup (75 g) chopped dates or figs
- ½ cup (75 g) candied mixed peel
- ½ cup (120 ml) orange juice or brandy/rum
- Zest of 1 orange and 1 lemon
Cake Batter
- 1 cup (230 g) unsalted butter, softened
- 1 cup (200 g) brown sugar
- 4 large eggs, room temperature
- 2 cups (250 g) all-purpose flour, sifted
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp cloves or allspice
- ½ tsp salt
- 2 tbsp molasses or dark treacle
- 1 tsp vanilla extract
- 2 tbsp milk or orange juice (to adjust consistency)
- ½ cup (60 g) chopped nuts (optional: almonds, pecans, or walnuts)
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Instructions
